Scrapple Recipe: Pennsylvanian Iconic Food

Scrapple Recipe
Advertisements

Scrapple, or in Pennsylvania Dutch ‘Pannhaas’, is a recipe of minced pork combined with cornmeal and spices. It is a heritage food from the German-speaking immigrants from the 18th to 19th century. Today, it has become a classic Pennsylvanian breakfast as a solidified loaf of minced meat. 

If you wish to get a taste of scrapple without driving to its motherland, we have here an easy recipe for you to replicate its flavor. Now you can start your morning Pennsylvania-style every day!

Scrapple Recipe

Recipe by Sunny
Prep Time

4 hrs

Cooking Time

3 hrs 30 mins

Total

7 hr and 30 mins

Serving

4-6

Ingredients and tools

  • 2 ½ pounds of bone-in and skin-on pork butt

  • 1 ½ pounds of pork spare rib tips

  • 1 tbsp of peppercorns

  • 4 bay leaves

  • 6 garlic cloves

  • 1 large onion

  • 1 tbsp of fresh thyme

  • 1 tbsp of fresh oregano

  • 1 tbsp of fresh sage

  • 1 cup of cornmeal

  • Salt and pepper (to taste)

  • 9 x 5-inch loaf pan

Instructions

  • Chop garlic cloves and onions into halves.
  • Add in pork, peppercorns, bay leaves, garlic cloves, and onion into a large pot.
  • Fill the pot with water until the contents are covered, then set it over high heat.
  • Once the water boils, reduce to a simmer. Also, remove the floating fat on top of the water.
  • Cover the pot and cook until the meat is tender and detached from the bone. This will take up to 2-3 hours.
  • Transfer the meat to a large bowl and set aside for cooling.
  • Using a strainer, separate the broth and the residue. Reserve at least 4 cups of the broth for the scrapple.
  • Pour back the strained broth into the rinsed pot. Then add in herbs and bring to a boil until you can smell the fragrance.
  • Gently add the cornmeal into the broth. Bring the mixture to a boil and simmer for 15 to 20 minutes until the consistency turns thick. Stir often to prevent clumps and stick to the bottom of the pot.
  • While waiting for the broth to cook, take your time to separate the meat from the bones and fat.
  • Grind the meat in a food processor or chop it finely. Season your meat with salt and pepper.
  • Add the pork into the cornmeal broth and stir well to combine.
  • Pour the scrapple mixture into the loaf pan and let it cool. Cover with a plastic wrap and refrigerate for at least 3 hours.
  • To serve your scrapple, cut the meat to a 3-inch slice and fry in oil until crisp.

Through continuous practice, you will master the perfect Pennsylvanian scrapple. It can be eaten as the filling for your breakfast sandwich or a part of a full course meal. 

Check out LokaEats for more local and foreign food recipes.

Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn

Advertisement

Related Posts

Advertisement

Most Popular

Advertisement

Advertisement